Ginger:
Name(s): Ginger Root (Geung, Khing, Shoga)
Availability: All year. Source: Asia, South America, and the United States.
Handling Tips: Keep cool, 40°F, and dry. Do not mist
General Information: Ginger has so many uses and flavors both fresh and dried. Fresh ginger should be peeled down to the light brown moist meat. It can then be crushed, chopped or sliced into meat dishes or marinades. Its flavor is clear, spicy and robust. It is also available pickled, young and crystallized. Dried forms are best suited for baked goods.